I gently poached the scallops in the simmering rum. About 6 minutes per side, until they are no longer translucent. I removed the scallops, and turned up the heat on the rum/lime juice mix. I reduced the sauce by more than half, and brushed that sauce on the top of the scallops...

FBR

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Cul de Sac Cuisine. Making the most of local, fresh and best the suburbs have to offer. Just a little healthy eating, but always instructional and inviting. The suburban Cul de Sac is where it's at, and my back yard is the place to be!